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Peppered Lamb Leg Steaks with Pesto and Goat's Cheese

Tender and sweet New Zealand lamb is at its best at this time of year. This simple dish, finished with creamy goat's cheese and served with a fresh parsley pesto, is ideal for mid-week entertaining. For a perfect dinner, team it with the Oriental Fruit Skewers, also found in our January recipe card collection.

Method

To make the pesto place the parsley, garlic and capers in a food processor and whizz until well blended. Stir in the oil and season.

Lightly crush the peppercorns with a pestle and mortar and sprinkle onto one side of each lamb steak, pressing in firmly with the fingertips. Cook under a preheated, hot grill for 3-4 minutes on each side until nicely browned but still a little pink in the centre.

Cut the goat's cheese into four even slices and place a slice on the peppered-side of each steak. Return to the grill for 1-2 minutes until the top has lightly browned. Spoon the parsley pesto over the top and serve warm with the couscous.

Your recipe note

Cook's tips

Flat leaf parsley makes a lovely base for the pesto but you can use a mix of herbs such as basil and mint. If you don't have a pestle and mortar use the end of a wooden rolling pin in a sturdy bowl to crush the peppercorns.

Comments

Average user rating

5 stars

Glossary

Basil

Black pepper

Blend

Brown

Capers

Cheese, soft

Crush

Garlic

Grill

Herbs

How to Store, Prepare & Cook Couscous | Waitrose

Lamb

Lemon

Mint

Oil

Parsley

Pestle and mortar

Pesto

Pinch

Preheat

Press

Salt

Skewer

Slice

Tender

Whizz

Average user rating

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stars

Based on
3
ratings.

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